CHEF JEFF — ONE BYTE AT A TIME: Summer SaladThis simple recipe comes from Nigel Slater’s “Ripe: A Cook in the Orchard.”
By: Herald Staff Report,
This simple recipe comes from Nigel Slater’s “Ripe: A Cook in the Orchard.”
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
3 tablespoons olive oil
Pinch of salt
Freshly ground pepper
3 tablespoons whipping cream
Parsley, finely chopped
2½ to 3½ ounces thinly sliced cured ham
4 generous handfuls salad leaves
4 handfuls cherries, halved, pitted
Put mustard in bowl with vinegar, oil, salt, grinding of pepper. Whisk; whisk in cream. Add parsley. Tear ham into strips. Toss salad leaves with ham. Add cherries. Drizzle over dressing.
Yield: Serves 2 as a light lunch.
Approximate nutritional analysis per serving: 500 calories, 32 grams fat (8 grams saturated), 47 milligrams cholesterol, 52 grams carbohydrates, 11 grams protein, 391 milligrams sodium, 9 grams fiber.
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